"floo·zie \ˈflü-zē\: a usually young woman of loose morals." Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).

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Tuesday, May 22, 2012

National Vanilla Pudding Day

It's National Vanilla Pudding Day, an occasion which celebrates the beauty of simplicity. There are no bananas or vanilla wafers in this pudding; no chocolate or butterscotch has been stirred in. This isn't being used as a custard for trifle or for a parfait. It is glorious all on its own!

Periodically, a debate pops up between chocolate lovers and vanilla afficionados. I adore chocolate, and will almost always prefer it over what seems to be plain ol' vanilla. But it's a matter of the quality of the vanilla. A rich, fragrant, luscious vanilla - using beans or pure extract to impart flavor - is a truly wonderful taste not to be underestimated.

And that's the beauty of this pudding: it lets the true vanilla essence shine through in a creamy, seductive dessert.

This pudding would be perfect for Shavuot [shah-voo-OTE], the two-day holiday celebrating receipt of the Torah at Mount Sinai, which begins Saturday at sundown. It would be especially lovely served with fruit; then it would honor both the dairy and the harvest traditions of the holiday, though the former is predominantly acknowledged. (To read my article about Roman food to serve for Shavuot, scroll down to page 25 of this month's issue of the Washtenaw Jewish News.)

Because chag ([HAHG] = the holiday) follows Shabbat ([shah-BAHT] = the Sabbath) and work is prohibited on all three days, here are some recipes that can be prepared ahead of time for your upcoming holiday weekend featuring both religious and secular celebrations. The recipes are also delicious for those who are still free to cook all weekend, and who are looking for great treats for the three-day break or for a Memorial Day barbecue.

Place the cornstarch, salt, sugar and water into a medium saucepan; bring to a boil over medium-high heat, whisking constantly. As soon as the mixture is translucent, turn heat down to medium-low and whisk in half-and-half, vanilla, and eggs. Cook, whisking constantly, for about 10 minutes until the pudding is thickened. Place into a medium bowl, cover with plastic wrap pressed against the surface to prevent the formation of a skin, and refrigerate until cold.

Given the choice between chocolate and vanilla, I will almost always choose chocolate. But, you know what? I love vanilla pudding and to have one made from scratch like that would be amazing. Count me in!